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Old 11-02-2011, 04:57 AM   #21
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Hi,

So I have now racked my brew after reaching an OG of about 1.010, and it has been sitting in the cube since the weekend.

I will be kegging this one, so won’t be using any priming sugar. What will I need to do to make this taste like the Brothers cider when serving it out of the keg, as I’m guessing that it will lack sweetness?

Thanks

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Old 11-02-2011, 10:38 AM   #22
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Brothers is a heavily manufactured taste so its probably very hard to emulate, but this stuff tastes good in its own right. Are you sure your cider has stopped fermenting? I've recently discovered it ferments quite dry - you can stabilize and force carb and backsweeten, or add fizzy apple pop/soda in the glass

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Old 11-03-2011, 09:22 AM   #23
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Quote:
Originally Posted by RobWalker View Post
Brothers is a heavily manufactured taste so its probably very hard to emulate, but this stuff tastes good in its own right. Are you sure your cider has stopped fermenting? I've recently discovered it ferments quite dry - you can stabilize and force carb and backsweeten, or add fizzy apple pop/soda in the glass
Hi Rob,

Just checked it again with my hydrometer and it looks like it's still alive, so I'll continue to monitor it for the next few days.

You mentioned 'stabilize, force carb and backsweeten' - how do I do that?

Thanks
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Old 11-06-2011, 03:26 PM   #24
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So I racked the cider to the secondary two weeks ago. I racked it to the keg and took my final reading: .099. It tastes okay but I clearly missed the mark with the honey boil. I should have cooked it longer. Swmbo says its pretty good but not sweet at all. I then added insult to injury and added the vanilla extract. Note to self, less is more. I am adding a half gallon of apple juice to back sweeten and reduce the vanilla kick. All in all it's pretty good but if you don't get the heated honey right, all you will have is a pretty tart cider.

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Old 11-06-2011, 10:02 PM   #25
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Just finished my batch! Tweaked the recipe a bit and completely forgot to add the vanilla. The end result has a nice kick and is toasty warm.

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Old 11-07-2011, 06:37 PM   #26
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Quote:
Originally Posted by 1GR8DA View Post
So I racked the cider to the secondary two weeks ago. I racked it to the keg and took my final reading: .099. It tastes okay but I clearly missed the mark with the honey boil. I should have cooked it longer. Swmbo says its pretty good but not sweet at all. I then added insult to injury and added the vanilla extract. Note to self, less is more. I am adding a half gallon of apple juice to back sweeten and reduce the vanilla kick. All in all it's pretty good but if you don't get the heated honey right, all you will have is a pretty tart cider.
This is totally my experience too! I got a .098 reading- it will probably finish at .099 The stuff is really strong. I'm not sure what to do with this stuff. Maybe add in a tablet to kill off any remaining yeast, and then back sweeten with apple juice? That will make it difficult to gauge as far as bottle-carbing goes. I don't know.
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Old 11-07-2011, 07:15 PM   #27
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Sounds like it. I kegged the stuff and added 1/2 gallon of apple juice. The fridge temp should keep any yeast at bay.

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Old 11-09-2011, 07:40 PM   #28
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this is the second recipe i've seen today that calls for heating / burning honey . . . I make mead and never use heat, none at all. All my mead buddies say that heating honey kills a ton of flavor . . . thoughts?

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Old 11-11-2011, 08:47 PM   #29
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The last post brings up a good point. I'd like to try this by heating done brown sugar for the caramelized toffee flavor and adding some honey when it cools to really make out flavorful.

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Old 12-08-2011, 02:49 AM   #30
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May have to try this for my first cider. Never drank one in my life. Why not make one

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